Cinco de Mayo calls for good food, good company, and tacos (obviously!). But this year, we're putting a little twist on the classic street taco with an ingredient you might not expect: freeze-dried mushrooms from Ferg's.
Ferg's grows and freeze-dries Chanterelles, Morels, as well as our blend which can include oyster, shiitake, lion's mane, king trumpet, pioppinos and more. Freeze-drying is one of the best preservation methods out there, unlike air-drying or dehydrating, it locks in nearly all of the mushrooms' original nutrients and concentrates their flavor without cooking them down. What you get is an incredibly shelf-stable ingredient that punches way above its weight in the kitchen. A little goes a long way.
Ingredients
- 2 oz dried mushroom blend
- 2 tbsp butter
- 1/2 cup water
- 2 tbsp Umami Seasoning (garlic, onion, sea salt, jalapenos and mushrooms)
- 1 tbsp lime juice
- 12 small corn tortillas
- ⅓ white onion, finely diced
- ⅓ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 2 tbsp salsa or hot sauce
Steps
- Step 1: Heat butter in a skillet, cook mushrooms on medium heat until they are re-hydrated. Can add 1/4 cup of water at a time as needed.
- Step 2: Add Umami seasoning, cook until slightly crispy, then add 1/4 cup reserved liquid and lime juice and cook until absorbed.
- Step 3: Warm tortillas in a dry pan or over a flame until soft and lightly charred.
- Step 4: Fill tortillas with mushrooms and top with onion, cilantro, lime, and salsa or hot sauce.